Boozy Adults Only Ice Cream Cake with Choc Hazelnut Sauce
Equipment
- 1 Oven Tray
- 1 Spoon
- 1 Microwav
- 1 Microwave Safe Bowl
- 1 Saucepan
Ingredients
Chocolate Nut Layer
- 1/2 Cup JC's Australian Slivered Almonds
- 1/2 Cup JC's Natural Pistachio Kernels Roughly chopped
- 2 Litres Quality chocolate ice cream
- 1/3 Cup Irish Cream Liqueur
Vanilla Fruit Layer
- 1/2 Cup JC's Pitted Dates Chopped
- 1/2 Cup JC's Dried Cranberries
- 1/2 Cup Juicy Australian Sultanas
- 1/3 Cup Irish Cream Liqueur
- 2 Litres Quality vanilla ice cream
Sauce
- 400 Grams Choc hazelnut spread
- 1/2 Cup Irish Cream Liqueur
- 1 Cup Cream
- Berries For decoration
- Mint leaves For decoration
Instructions
Chocolate Layer
- Place the nuts onto an oven tray and bake at 80°C FF for 10-12minutes until lightly golden. Allow to cool.
- Allow the chocolate ice-cream to soften for 5-10 minutes then stir through the nuts and liqueur until just combined. Spread into a 24cm fully lined spring form pan. Sprinkle over half the crushed Biscoff, cover, then freeze for an hour.
Vanilla Layer
- Combine the dates, cranberries and sultanas with the liqueur in a microwave safe bowl and Microwave for 1-11/2 minutes on 100% POWER until the fruit is warm and plumped and the liqueur is absorbed. Allow to cool.
- Allow the vanilla ice-cream to soften for 5-10 minutes then stir through the plumped fruit until just combined. Spread over the base layer then sprinkle over the remaining Biscoff. Wrap well with plastic wrap and refreeze overnight until firm enough to cut.
Sauce
- Combine in a saucepan the hazelnut spread, liqueur and cream. Stir over a low heat until the sauce is warm and smooth. Use warm or cool.
- Top the ice-cream cake with berries and mint leaves drizzle over a little warm sauce. Slice and serve immediately with extra sauce.
Notes
Christmas can be such a busy time…. Try this delicious dessert which utilises some store bought ingredients to produce a real show stopper in no time at all. Make a few days ahead ! Perfect for the festivities!!!!!